These Creamy Salmon and Corn Fritters come from a quick, pantry-based mix that needs no chilling, no shaping, and, best of all, no mucking about with boiling potatoes. Definitely a fast weeknights special.
Kids in the Kitchen tips
- Depending on age and level of gruesomeness you could ask a child to remove the bones and skin from the salmon – ideal for, say, that early tween stage when ‘gross’ is still funny!
- It’s never too early to learn how to tear up lettuce leaves for a salad – delegate in the kitchen like you would in any work space, it will pay off in skills for life.
Creamy Salmon and Corn Fritters
- mixing bowl
- Fry pan
- cutting board
- paper towel
- 1 cup self-raising flour
- ½ tsp ground cumin
- 1 tsp salt
- 200 g pink salmon drained, skin and bones removed
- 125 g corn kernels drained
- 2 eggs
- 125 g ricotta cheese
- 1-2 stalks spring onion thinly sliced, white and green
- light vegetable oil for frying eg, rice bran, canola, sunflower
To serve (optional)
- Mayonnaise, aioli or tartare sauce
- Easy salad mix
- Lemon wedges
- Add the flour, cumin and salt to a bowl and use the whisk to mix together and remove lumps
- Crack one egg at a time into the bowl and whisk after each one – the batter will form more after each egg is beaten in.
- Add the prepared salmon, corn and spring onions, then stir in the ricotta (see Notes for speed tip)
- Set a large fry pan on medium high heat and add enough oil to cover the base
- Set up a plate with some paper towel close to the stove top to place the cooked fritters
- Take two dinner spoons. Scoop fritter batter out with one and use the other to push mix off into the pan. Repeat this two times for each fritter, using the spoons to shape the fritters while they start cooking.
- Don't turn a stuck fritter! They will let go of the pan when they've formed a crust. If you're concerned they are burning, add a little more oil and turn down heat. Trust the process and you'll get perfectly formed fritters.
- Add each cooked fritter to the paper towel on the plate, cover loosely with a second sheet of paper towel.
- This quantity makes around 12 medium fritters. Serve with a simple salad and optional sauce such as mayonnaise or tartare.
- If you have time for extra cooking, double or triple the quantities and have leftovers for lunchboxes or to freeze, double wrapped, for an even easier dinner another night.
- Without altering the other quantities, you could also increase the vegetable and fibre content by adding a grated carrot or grated zucchini or small diced capsicum to the mix. You could also swap the corn for one of these vegetables if you like.
- Fish is a common food refusal item for many people (adults as well as children). Dishes like these Creamy Salmon and Corn Fritters are mild to taste and won’t create fishy cooking smell. This can be a great way to begin exploring a wider range of fish, too.
- Thinking of other fish dishes? Try this blog post on 7 ways to make fish unyucky for your family!